Ingredients
Butter and Pumpkin
- 1 cup cold unsalted butter
- 2/3 cup Libby's Pumpkin Puree (room temperature)
Sugars and Eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 large egg yolks (room temperature)
- 2 teaspoon vanilla extract
Dry Ingredients
- 1 2/3 cup + 1 tablespoon all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Chocolate
- 1 cup finely chopped chocolate bar or chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set them aside for later use.
- Brown the Butter: In a large stainless steel pan, melt the cold butter over medium heat. It will foam, pop, and crackle — this is normal. Stir occasionally to prevent burning. Once the butter turns golden brown, releases a nutty aroma, and has browned bits on the bottom, pour it into a glass measuring bowl. Refrigerate for 50-60 minutes, stirring every 10-15 minutes, until the temperature reads 75°F and the butter is cool but still liquid.
- Dry the Pumpkin Puree: Spread the pumpkin puree on a plate and press a stack of paper towels into it to absorb excess moisture. Repeat with fresh paper towels until the pumpkin feels dry, similar to soft playdough texture. Aim for about 1/3 cup (75 grams) of dried pumpkin.
- Mix Sugars and Butter: Whisk the cooled browned butter with both the brown and granulated sugars for exactly 1 minute until the mixture resembles pale, wet sand.
- Add Egg Yolks and Flavorings: Stir in the egg yolks, vanilla extract, and dried pumpkin puree, mixing thoroughly until combined.
- Combine Dry Ingredients and Chocolate: Gently fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate or chocolate chips until just combined, careful not to overmix.
- Shape the Cookies: Using a 3-tablespoon cookie scoop, portion out cookie dough balls and roll them between your palms. Place them 2-3 inches apart on the prepared baking trays. You should have about 15 cookies. For extra molten chocolate pockets, press larger pieces of chopped chocolate on top before baking.
- Bake and Shape: Bake one tray at a time for 9-13 minutes, or until edges are golden brown and centers remain slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter to press the edges inward, creating thick and perfectly round cookies. Let cool completely on a wire rack before serving.
- Storage and Tips: Store baked cookies in an airtight container at room temperature for 2-3 days. Cookie dough balls can be refrigerated or frozen; bring to room temperature before baking—about 1 hour for refrigerated dough and 2 hours for frozen dough.
Notes
- To measure flour accurately, spoon it into the measuring cup and level off with a knife instead of scooping directly with the cup.
- Browned butter enhances the flavor but requires careful attention to avoid burning.
- Removing excess moisture from pumpkin puree is essential for chewy texture.
- For gooey chocolate pockets, use chopped chocolate chunks instead of chips.
- Shaping cookies with a cutter immediately after baking fixes shape and thickness.
- Cookie dough can be stored in freezer for up to 1 month.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
